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Ras el Hanout at the supermarket! We are a global foodie culture!

A friend in Arlington VA, found a jar of Ras el Hanout (meaning “top of the shop” or “the best that the shop has to offer”) Morocco’s most famous spice blend, at her local commissary. The authentic spice can sometimes contain up to 32 different ingredients, though McCormick’s has pared the list down considerably. I cam quite sure that it doesn’t contain the “secret” Moroccan ingredient and purported aphrodisiac, Spanish fly!

Try my blend, and make the elegant lamb medallions I once prepared at the Culinary Institute of America in St Helena.

Lightly coat a large, non-stick skillet with olive oil. Heat over medium-high heat. Set medallions in the pan without crowding. Sear quickly, 2 minutes or so on each side. Meat should remain pink in the center. To serve: Top medallions with some morouziya. Serve hot.

Ras el hanout is now available from McCormick spices. I would check your local supermarket. Or follow a recipe from my book, Cooking at the Kasbah
or order by mail from a good spice vendor such as The Spice House in Evanston, Il.

I saw the spice blend in the supermarket just the other day and was amazed! I brought some back from Morocco when I was there in the spring. May also be worth noting that Penzey’s now has Berbere spice blend.
On another ingredient entirely, what phyllo dough do you recommend? I just got some Athens dough and was very disappointed although I’ve used it successfully in the past. After I thawed it and placed it under a wet towel, I found that it was splitting vertically. It was not past the Sell By date by a long shot. I’ve also seen that Trader Joe’s and Sprouts has phyllo. I admit I am spoiled by working with freshly made phyllo at a class in Fes!! The difference is unbelievable. It’s soft and stretchy and does not dry out while you’re working with it.